Dinner menu lovingly prepared by Mark: Appetizer: Shrimp with zesty home made cocktail sauce Salad: Mixed greens with baby shrimp, wasabi dressing, tomato, and sprinkled with Johnny-jump-up edible flowers. Entree: Hand made ravioli stuffed with crab meat, goat cheese, basil, sauteed shallots and garlic; topped with a tomato cream sauce with mushrooms and basil. Wine: Shiraz/Grenache Dessert: (prepared by Deb) Boston Creme Pie, chocolate covered strawberries, coffee.